Description

This classic French Lemon Beurre Blanc is a smooth and delicate butter sauce, perfect for drizzling over seafood or chicken. The sauce features a balanced reduction of white wine, white wine vinegar, and fresh lemon juice with minced shallot, finished by emulsifying cold butter and heavy cream to achieve a light, airy texture with a bright, citrus flavor. Naturally gluten-free and restaurant-quality, this sauce elevates any dish with luscious richness and freshness.

Ingredients

Scale

Ingredients

9 Tbsp unsalted butter, divided, cold and cubed
1 medium shallot, finely chopped
½ cup dry white wine
2 Tbsp white wine vinegar
2 Tbsp fresh lemon juice (about ½ large lemon)
2 Tbsp heavy cream
Kosher salt, to taste

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Instructions

Sweat the shallot: Heat 1 tablespoon of butter in a nonreactive saucepan over medium heat. Add the finely minced shallot and cook, stirring occasionally, until it becomes translucent and soft, about 2 to 3 minutes.
Add liquid ingredients and reduce: Pour in the white wine, white wine vinegar, and fresh lemon juice. Increase the heat to medium-high to bring the mixture to a gentle simmer. Then reduce the heat to medium and allow the sauce to thicken and reduce for approximately 4 minutes.
Incorporate the heavy cream: Stir in the heavy cream and reduce the heat to low, preparing the sauce for emulsification.
Emulsify with cold butter: Add 2 to 3 tablespoons of the cold, cubed butter to the sauce. Using a whisk or by swirling the pan, vigorously incorporate the butter until it fully emulsifies into the sauce, creating a silky texture. Repeat this process with the remaining butter cubes until all are incorporated.
Season and serve: Taste the sauce and season with kosher salt as needed. Serve the beurre blanc immediately, spooned elegantly over seafood or chicken for an elevated dining experience.

Notes

Leftovers: When stabilized with heavy cream, this beurre blanc can be stored in the refrigerator for up to 3 days. Reheat gently and whisk to reincorporate if separation occurs.
Freezing: Beurre blanc can be frozen up to 1 month, but the texture may become less smooth upon thawing, so fresh is best.
Serving suggestions: Excellent over poached or grilled fish, shellfish, or pan-seared chicken for a bright, buttery finish.
Equipment: Use a nonreactive saucepan to avoid any off flavors or discoloration from acidic ingredients.